Keep the night simple with Cooking Light‘s easy chicken & bell pepper sauté — you’ll have a juicy chicken dinner ready in 20 minutes or less! The fresh flavors of bell pepper, tomato, oregano and garlic marry together in a simple chicken broth. This recipe pairs well with quinoa or brown rice.
Easy Chicken & Bell Pepper Sauté
Ingredients
- 1 tablespoon olive oil
- 1 pound (455 grams) skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 cup (90 grams) sliced bell pepper
- 1 tablespoon chopped fresh oregano
- 2 garlic cloves, minced
- 1 1/2 cups (270 grams) chopped tomato
- 1/4 cup (60 grams) unsalted chicken stock
- 1 1/2 ounces pitted green olives, sliced
- 1 ounce feta cheese, crumbled (about 1/4 cup)
Directions
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with black pepper and salt.
Add chicken to pan; cook 7 minutes or until done, stirring occasionally.
Remove chicken from pan. Add bell pepper, oregano, and garlic to pan; sauté 2 minutes.
Stir in chicken, tomato, and stock; cook 1 minute. Sprinkle with olives and feta.
Nutrition Information
Serves: 4 | Serving Size: 3/4 cup
Per serving: Calories: 225; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 88mg; Sodium: 393mg; Carbohydrate: 6g; Dietary Fiber: 2g; Sugar: 3g; Protein: 28g
Nutrition Bonus: Potassium: 615mg; Iron: 6%; Vitamin A: 18%; Vitamin C: 70%; Calcium: 6%
Find more low-calorie dinner meals like this from the new Cooking Light Diet, where you can lose weight without giving up the foods you love. Learn more at CookingLightDiet.com. Follow Cooking Light on Facebook for more daily recipe inspiration.
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